Step 1

Preheat the oven to 325 degrees Fahrenheit. Grease 2 large rectangular pans generously with butter or nonstick spray.

Step 2

In a large bowl, whisk together the sugar and eggs until well combined. Whisk in the condensed milk, evaporated milk, coconut milk, and coconut cream. Mix in the cassava and coconut.

Step 3

Pour the mixture into the greased pans. Bake for 30 minutes, or until the sides are set and the cake springs back when pressed. Remove from oven (but leave it on). Set aside to cool.

Step 4

Meanwhile, make the custard. Whisk together 1/3 cup condensed milk, 1/3 cup coconut milk, 1/3 cup coconut cream, and egg yolks until well combined. Pour the mixture over the baked cassava cakes.

Step 5

Place the cake pans back into the oven, at the rack closest to the heat source. Broil for 15 to 20 minutes, or until the custard becomes bubbly and golden on top.

Step 6

Allow the cakes to cool completely. Slice into squares, serve, and enjoy!